シャドーイング練習: Which Menu Will Make It? ⏲️ | MasterChef Australia | S18 Ep59 | Clip - 動画で英語スピーキングを学ぶ

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224 文
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1
It's almost an hour into the cook, and Vinny hasn't got anything in the oven yet.
2
I'm a little bit worried about how he's gonna get these huge, huge porchetta rolls nice and consistently cooked in time.
3
I'm so excited.
4
This menu is a representation of who I am as a chef.
5
It's a nod to where I've been and a reflection of where I want to go.
6
You know, I really want to have Asian-inspired dishes that have French techniques and, like, bring my little flair to things that I learned along the way.
7
Just trying to get into my zone right now, trying to set myself up well for the service later.
8
For the main, I'm making a pork loin chop with crispy skin and three sauces.
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But I won't actually start with that yet because I have to start working on my dessert.
10
With the dessert, I'm making a basil and white pepper ice cream, a strawberry and tomato granita, and a hazelnut crumb.
11
This dessert is reminiscent of my tomato salad dessert that I did early in the season, and that went exceptionally well.
12
Now I need to try and elevate that to show how far I've come.
13
Right now, I'm working on the basil ice cream anglaise, and from there, I'm going to do my granita as well granita as well.
14
My dessert has a lot of things to set
15
and I have to do that now because I need that churned or frozen and ready for later.
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Once that's all done I'm gonna start prepping my pork.
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20 minutes down lads let's keep going!
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There he is.
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The Kid Wonder.
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Is anyone gonna come with me?
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I can't!
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I can't!
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More meat!
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More meat!
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The worst thing you can do as a Greek is under-cater.
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This service challenge is crazy.
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We have to serve so many people
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and we have to do it all on our own in three hours and at this high standard.
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So my strategy today is trying to do something that's achievable but still show off technique, flavour and also my growth and what I've learnt here.
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So that's why I have a focused plan of attack to execute my menu.
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Petro!
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I'm dying to know what you're going to cook.
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I am doing I fillet with a jus that's going to be infused with pine mushrooms.
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Right, so Jerusalem artichoke and parsnip puree, stir-fried artichoke, crisps, some roasted pine mushrooms, microsorrel and chervil.
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Okay.
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I know that it's daunting trying to get 23 portions of iFillit perfectly, so how are we planning to cook the iFillit?
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Obviously, I would love to sear it off on the hibachi and get that flavour.
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Yep.
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But it's all gonna come down to whether I have time.
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You need to push yourself.
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Yep.
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It's a semi-final.
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Yes.
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This is to get into the grand finale.
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Yes.
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I think safe isn't gonna get you there.
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This is your strength.
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Yes.
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This is your strength.
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If you can caramelise that meat over the hibachi, and then we finish it in the oven, like, that could take it from good to amazing.
51
Okay, Chef.
52
That sounds like a plan.
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Let's go to dessert.
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I am making what I'm calling a Greek eclair.
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So I'm doing a fig leaf creme madame.
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Yep.
57
Some fresh figs and a vergie syrup that's going to be laced with a bit of olive oil and my stiffer.
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That's my Petro.
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That sounds like a you dish that you've gone.
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How am I going to blow the judges away?
61
That is solid, that dessert.
62
Okay.
63
Okay.
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So now the main, let's get that to the same level as the dessert.
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Yes, Chef.
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Let's cook like the wind today.
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Yep.
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And put a smile on your face.
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Thanks, Chef.
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Well, I'm nervous right now because my relationship with the hibachi is a little love-hate.
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It didn't get off to a beautiful start and I feel like this could potentially put me behind schedule.
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But Andy's right.
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I need to push myself to elevate the steak.
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So I've got to bite the bullet and do it.
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Right now, I'm developing my jus, and I need to also get started on my Jerusalem artichoke and parsnip puree.
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I am motoring.
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I'm not leaving anything to chance today.
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I'm going to work as fast as I can.
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Well, fellas, two hours and 20 minutes till dishes leave the past.
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Let's go!
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Go, guys!
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Come on!
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Yeah, you did.
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Now that's a time call.
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I feel like this is a perfect challenge for me to showcase my journey here and how far I've come.
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For my main, by playing on a dish that I started the competition with, it's going to show how far I've come and how much I've grown as a cook.
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For my audition, I made a porchetta panini.
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And I'm reimagining it today as the cook that I want to be, keeping, like, a rustic heart of my food and keeping true to my Italian roots.
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But I'm definitely trying to be a little bit more ambitious.
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All right, V, talk to me.
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I guess we're cooking pork.
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My main's gonna be a porchetta.
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Ooh, full circle.
94
Throwback to day one.
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So I'm gonna do a marinade, roll it back up, truss it, get that in the oven, low and slow for as long as I can, pump it up right at the end just to get that puff.
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Yep.
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We serve that with a pork jus with a celeriac puree and a radicchio and fig salad.
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Mate, it sounds so you, which I think is the most important thing in this cook.
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I want to see who Vinnie is on the plate, okay?
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Yep.
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But we've had some ordinary porkettas in this kitchen.
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Yep.
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From very, very good cooks, right?
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They want crispy skin.
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Yes, correct.
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So we need to make sure that it puffs in the end and make sure it's, you know, tender and fall apart like...
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Yes, 100%.
108
OK, let's go for your dessert.
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My dessert is going to be like a tiramisu tart.
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Flavours inspired of tiramisu.
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I'm going to do a few big circle tarts and then slice one on each plate.
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So it's going to have a chocolate cremeux layer, coffee gel and then the top layer will be a whipped mascarpone cream with the baileys in there.
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Right.
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Okay.
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Mate, tarts are not easy.
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You know, people devote their whole careers to tarts.
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Yeah.
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You know, and you just don't have that experience yet.
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So we need to make sure that we can finesse this dessert and execute this like flawlessly mate.
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Yeah.
121
I feel like it's a great idea.
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This is really ambitious for today's challenge, I feel like.
123
To get both of these dishes as good as they need to be to get you into the grand finale.
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You need to work like an absolute demon. For sure.
125
Thank you.
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Thank you, Andy.
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I know I've got my work cut out for me, but I need to back myself.
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I've started my pork jus.
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So now I need to get onto my porketta.
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And to make porketta for, you know, 20-plus diners, I need a lot of pork.
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Normally when you go to the shops, you buy pork bellies about that big.
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Today it's about that big.
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There is a lot to do here, because I need to butcher, marinate, roll and tie this pork and get it in the oven as soon as possible.
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And I need to nail not only one but two big slabs of porchetta.
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And I really need to keep it nice and tight, otherwise it will cook unevenly.
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That is so much pork.
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Come on, Vinnie!
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Vinnie, quit!
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This is definitely a risk for Vinny, like those porchettas are massive and he really is pushing it for time to get them cooked.
140
It's almost an hour into the cook and Vinny hasn't got anything in the oven yet.
141
I'm a little bit worried about how he's gonna get these huge, huge porchetta rolls nice and consistently cooked in time.
142
Yeah!
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Enjoying the lands in that one!
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Vinny, quick!
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He spent so long to butcher that.
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Can't believe it.
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It's just crazy.
148
Vinny, Eddie, mate, this is gonna be the first of many little love taps that I give you today, okay?
149
Yes.
150
Because I feel like we need to get these porchettas done.
151
Yeah.
152
I'm looking at the clock.
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You've had an hour.
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Yep.
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And you've got your stock on.
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Yep.
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And you've done a a bit of butchery.
158
OK?
159
That's nearly a third of your whole cook time, right?
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So you've got to think about it like that.
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We need to get them in the oven.
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I am going to push you so hard.
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Thank you, please.
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Please do.
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Don't hate me.
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Love me.
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It's going to be a battle, but we've got this.
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I need to get this pork marinated, rolled and tied tired, time is slipping away and I'm not used to cooking with cuts of meat this big.
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That's huge, they are huge.
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That's not the biggest thing ever to think.
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You need to push harder than you ever have before!
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Two hours till service!
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Come on guys, keep pushing!
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I know that my mains are gonna be served first, but right now my focus is to finish working on my dessert.
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Nice Aaron, keep going buddy.
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Because it's time consuming, and it has to be perfect.
177
Right now I'm working on the basil ice cream anglaise, and my granita as well.
178
With the tomato granita I have to blend up some heirloom and Roma tomatoes, put them through a strainer, make sure I get all the pips out, and do the same with some strawberries to add a bit of sweetness.
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Aaron, hit me with the menu.
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Dessert.
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Dessert is a basil white pepper ice cream, tomato, strawberry and white balsamic granita.
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OK.
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And fried basil leaf and a hazelnut crumb.
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OK.
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It's very similar to a dish.
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Yeah, it is.
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Isn't it?
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I mean, that was the ice cream taste test?
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Yeah, it was, yeah.
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What I remember with that dish, it was near on perfect.
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That was the turning point for me.
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I felt that, you know, wow, I can actually do dessert.
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And, you know, I'm actually pumping it full of new flavours, new ideas just to elevate it a bit more.
194
The ice cream with the pepper, that really adds a nice fruitiness and a little heat and interest.
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Then that's quenched by the granita.
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And the granita now has the strawberry through it, so it makes it less vegetal.
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OK.
198
The hazelnuts with the skin on it adds sort of like a toasted sesame flavour, which is really interesting.
199
OK.
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So that's where I'm kind of going with that.
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I love the idea of this.
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So now the main.
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So my main is a pork loin chop.
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It's roasted on the bone.
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It's gonna have crispy skin.
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Right.
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With that, I've got some charred treviso, a pork and veal jus, and I've got the exo sauce as a garnish.
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Exo sauce as well?
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Yeah.
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And a red miso mustard.
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Wow.
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Okay, so there's a fair bit going on here, right?
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You got miso, you got exo, you've got the jus.
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Like, there's a fair bit of heavy hitters here.
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So let's try and think about how they're gonna play with each other, not against each other.
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Yeah.
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There need to be harmony on a plate.
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I'm loving where it's going, though.
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OK?
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Good luck.
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Thanks.
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I've got to be really intentional with how I use flavors and techniques in both my main course and my dessert course.
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But I feel like I have a really clear vision on how to execute the Asian-French fusion in my main course.
224
I just need to make sure that I leave enough time to do it.

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このレッスンの語彙とスピーキングのポイント

このB1レベルのスピーキングレッスンは、動画「Which Menu Will Make It? ⏲️」を教材にしています。 繰り返し出てくる語は次のとおりです：dessert, pork, cook, granita, main。 この動画には、シャドーイング用の文が224文、単語が2007語あります。 音声の長さは11:47です。 話す速さは1分あたり約170語で、日常会話に近い自然なペースです。 英語の頻出3,000語に含まれる単語は76%だけなので、語彙は難しめです。

この動画の重要語彙

動画の中で特に難しい単語15語を、発音と意味つきで紹介します。

単語発音意味
dessert 名詞/dɪˈzɝt/デザート, スイーツ
granita 名詞/ɡɹəˈniːtə/グラニテ
dish 名詞/dɪʃ/皿
oven 名詞/ˈʌ.vn̩/オーブン
basil 名詞/ˈbæz.əl/バジル, バジリコ
tomato 名詞/təˈmeɪ.toʊ/トマト
strawberry 名詞/ˈstɹɔˌbɛɹi/イチゴ, 苺
chef 名詞/ʃɛf/料理人, 調理師
artichoke 名詞/ˈɑɹ.tɪˌtʃoʊk/アーティチョーク, 朝鮮薊
hazelnut 名詞/ˈheɪzəlˌnʌt/ヘーゼルナッツ, 榛
puree 名詞/ˈpjʊəɹeɪ/ピューレ, ピュレ
execute 動詞/ˈɛksɪˌkjuːt/処刑する, 消す
pepper 名詞/ˈpɛp.ə/胡椒
menu 名詞/ˈmɛn.juː/メニュー, お品書き
crumb 名詞/kɹʌm/屑, かす

動画に出てくる句動詞

単語意味
show off 動詞見えをはる, 見せようとする

繰り返し練習したい文

動画に出てくる短く完結した文です。日常会話でそのまま使えます。

  • Is anyone gonna come with me?
  • I'm dying to know what you're going to cook.
  • I think safe isn't gonna get you there.
  • How am I going to blow the judges away?
  • I mean, that was the ice cream taste test?

この動画の文法

話し手がよく使っている文型を、動画の実際の表現とともに紹介します。

文型動画での表現
現在完了形 have/has + 過去分詞 — 過去の出来事が今も関係しているI've been · I've come · I've learnt
受動態 be + 過去分詞 — 誰がするかより、何が起きるかに焦点を当てるbe infused · be laced · be served

注意したい発音

話し手はI'm, gonna, I'veなど、短縮形や弱形を71回使っています。聞こえたとおりの短い形で発音しましょう。

  • 「sh」と「zh」の音: dish /dɪʃ/, chef /ʃɛf/, mushroom /ˈmʌʃˌɹuːm/, ambitious /æmˈbɪʃ.əs/, garnish /ˈɡɑːnɪʃ/
  • 長い単語（アクセントの位置に注意）: tiramisu /ˌtɪɹəˈmisu/, consistently /kənˈsɪstəntli/, achievable /əˈt͡ʃivəbəl/, caramelize /ˈkaɹ(ə)məlʌɪz/, mascarpone /ˌmæskə(ɹ)ˈpəʊni/

日本語話者が苦手な音：

  • /r/ と /l/ の区別 — /l/ は舌先を歯茎につけ、/r/ はどこにもつけない: caramelize /ˈkaɹ(ə)məlʌɪz/, celeriac /səˈlɛəɹiæk/, chervil /ˈt͡ʃɜː(ɹ)vɪl/, éclair /ɪˈklɛɹ/, reflection /ɹɪˈflɛkʃən/
  • /v/ — /b/ にならないように、上の歯を下唇に当てる: oven /ˈʌ.vn̩/, elevate /ˈɛləveɪt/, achievable /əˈt͡ʃivəbəl/, chervil /ˈt͡ʃɜː(ɹ)vɪl/, unevenly /ʌnˈivənli/
  • /f/ — 「フ」ではなく、上の歯と下唇で出す: chef /ʃɛf/, puff /pʌf/, fry /fɹaɪ/, finale /fəˈnɑli, leaf /lif/

この動画での練習方法

  1. まず声を出さずに動画を最後まで聞き、知らない単語をメモします。
  2. まず0.75倍速で一文ずつシャドーイングし、慣れてきたら通常の速度に戻します。
  3. 自分の声を録音して元の音声と比べます。dessert, granita, dishなどの単語に特に注意しましょう。

シャドーイングとは？英語上達に効果的な理由

シャドーイング（Shadowing）は、もともとプロの通訳者養成プログラムで開発された言語学習法で、多言語習得者として知られるDr. Alexander Arguelles によって広く普及されました。方法はシンプルですが非常に効果的：ネイティブスピーカーの英語を聞きながら、1〜2秒の遅延で声に出してすぐに繰り返す——まるで「影（shadow）」のように話者を追いかけます。文法ドリルや受動的なリスニングと異なり、シャドーイングは脳と口の筋肉が同時にリアルタイムで英語を処理・再現することを強制します。研究により、発音精度、抑揚、リズム、連音、リスニング力、そして会話の流暢さが大幅に向上することが確認されています。IELTSスピーキング対策や自然な英語コミュニケーションを目指す方に特におすすめです。

シャドーイングのやり方: ステップ別の完全ガイドを読む →